Prentice Hall Dictionary of Culinary Arts, The (Trade Version)
2nd Edition
Published on 4. April 2005
Book
Paperback/Softback
528 pages
978-0-13-171673-5 (ISBN)
Description
This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.
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Other editions
Previous edition
Steven R. Labensky | Gaye G. Ingram | Sarah R. Labensky
The Prentice Hall Dictionary of Culinary Arts
Book
04/2001
2nd Edition
Pearson
€21.07
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Content
A Note from the Authors.
Terms.
Appendices.
Common Equivalents in the U.S. System.
Precise Metric Equivalents.
Temperature Equivalents.
Converting to Metric.
Converting from Metric.
Stages of Cooked Sugar.
Rounded Measures for Quick Reference.
Ladle Sizes.
Canned Good Sizes.
Conversion Guidelines.
Over Temperatures.
Oversized Wine Bottles.
Cigar Sizes.
Commonly Used International Terms.
Terms.
Appendices.
Common Equivalents in the U.S. System.
Precise Metric Equivalents.
Temperature Equivalents.
Converting to Metric.
Converting from Metric.
Stages of Cooked Sugar.
Rounded Measures for Quick Reference.
Ladle Sizes.
Canned Good Sizes.
Conversion Guidelines.
Over Temperatures.
Oversized Wine Bottles.
Cigar Sizes.
Commonly Used International Terms.